This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


The red carotenoid giving tomatoes their colour. It's been found to be a powerful devourer of free radicals, stronger even than beta carotene or other carotenes - with strong anti-cancer properties.

A study done at the Aviono Cancer Centre in Italy found that people who eat raw tomatoes at least seven times a week cut their risk of bladder, colon and stomach cancers by half; while a Japanese study showed that lycopene suppressed the development of breast tumors in mice. This evidence is supported by a recent Harvard Unuversity study of various carotenoids which showed that increased consumption of lycopene significantly reduced the risk of prostate cancer in men.

Lycopene is actually richer in tomato sauce than in fresh tomatoes, and special breeds of tomato are being developed naturally to increase their lycopene content still further.

It's also a commonly-used colouring (E160d) in the food industry. See 'Beta Carotene'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review